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Author Notes: We've been eating buffalo for many years, so we're reminded how special it is when I serve Buffalo Chili to my daughter's college friends for the first time.
Buffalo is a very lean meat with a distinctive taste. You could substitute a buffalo steak cut into 1/2-inch cubes and cook longer, but the steak will cost a 'pretty penny'.
The black pepper, white pepper, and the red pepper will stimulate different taste buds, so be sure to taste-test before adding more jalapenos or hot sauce. —BoulderGalinTokyo
Serves around 8
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons coarse black pepper
- 1 1/2 teaspoons white pepper
- 2 teaspoons crushed red pepper (cayenne or Thai)
- 2 cups onion, large dice
- 4 large garlic cloves, minced
- 1 cup bell pepper
- 1/2 cup garlic stems
- 1 (or 2) jalapeno pepper
- 2 pounds ground buffalo
- 28- ounces can fire-roasted tomatoes, undrained (Meir Glen my favorite)
- 12 ounces dark beer
- 15 ounces can black beans, drained, rinsed
- 2 squares baking chocolate (or Van Houten cocoa)
- salt, to taste
- tortillas or na'an
- Heat oil in a large cooking pot with a heavy bottom over medium heat. Add flour and stir until the roux is a light caramel color. Lower heat, add spices and stir for 1 minute.
- Add onion and saute 7 minutes. Add garlic, garlic stems, and peppers, and cook for 3 minutes.
- Add buffalo meat, raise to medium heat and cook until pink is gone. Add tomatoes and beer, and bring to a boil. Cover, reduce heat, and simmer for 1 hour.
- Stir in beans and chocolate, stirring to melt. Add salt to taste. Cook, covered, for 15 minutes.
- Serve with tortillas. My hearty-appitite son likes to eat it with na'an.
- Leave out the beans, vegetarian still great chili. Goes great with toppings: sour cream, cheddar cheese, diced avocado, sliced green onions, or crunchy stuff like corn chips!
- Go Buffalos!
- This recipe was entered in the contest for Your Best Chili